N.carolina softshell crab: fried with black sesame and oat flour, pickled peppers, grilled leek
lemon-roasted broccolini with cumin
spring salad: beet, chevre, basil
cape cod littlenecks: steamed in dry apple cider, with scorched garlic parsley capers olive oil
local Boston squid: braised with pickled green peppercorn, shallot, sonoma red wine
Boston scup: salt-baked with cherries, tomato, garlic, fennel, parsley
housemade gelato: rosewater and hibiscus, with fresh strawberries
Vayu Maini Rekdal 